COCO BEAN AND CRAYFISH TIMBALE WITH SUMMER TRUFFLE

Serves 4

1,4 kg of medium-sized crayfish
200 g of fresh coco beans (white beans)
1 large onion
1 carrot
2 cloves of garlic
1 tomato
1 bouquet garni, 1 basil leaf
½ red pepper
50 g of smoked bacon
20 g of summer truffles
1 tablespoon of black truffle oil
100 g of curly lettuce
1 small sprig of chervil
50 g of finely shredded San Daniele ham

Dice the onion, the red pepper and the carrot. Gently fry in olive oil sweating the vegetables until the juices run out, add the smoked bacon, the cloves of garlic and the tomato from which you have removed the seeds and cut into quarters. Add the 200 g of cocos (white beans) and the basil leaf. Cover with mineral water and put into a pressure-cooker. Seal the lid and cook on a low heat for 12 minutes from the moment the steam begins to escape from the valve.

Remove from the heat, remove the valve, let the steam out and then remove the lid.

Drain the cocos and pour the stock through a conical strainer while crushing the ingredients.

Reduce some of the stock and the set aside.

Remove the black, stringy parts from the crayfish and then cook them in salted boiling water for 3 minutes. Do not leave to cool. Shell the tails without removing the head, coat in black truffle oil and keep warm.

Bring the reduced stock to the boil and thicken with the black truffle oil. Add the crayfish tails. Divide into four timbale moulds, place a small amount of curly lettuce in the middle of each mould and lay 3 thin slices of San Daniele ham.

Add freshly ground pepper to finish and serve.